BLOG Salmon, first baked and then simmered in daikon-oroshi, soy sauce, mirin and sake. delicious with shiitake mushrooms and spinach! 2025.04.15 BLOG Salmon, first baked and then simmered in daikon-oroshi, soy sauce, mirin and sake. delicious with shiitake mushrooms and spinach! Post Share 記事のタイトルとURLをコピーする Asakusa today.There is one month left until the Sanja Festival.Preparations are… 前の記事 関連記事 Sushi-zuSushi vinegar is usually made with rice vinegar, salt and sugar. ‘Sushi-zu’ on the left is a mixture of rice vinegar, salt and sugar already mixed together, which is immediately sprinkled over the rice. On the right is a powdered sushi vinegar, which is also sprinkled over the rice. 2025.01.31 Did you know that there are two types of Matcha? Koicha and Usucha. The frothy kind that you usually have the opportunity to drink, is a light, thin tea called usucha. Koicha is what you drink after a meal at a formal tea ceremony, before the thin tea, and is very thick. 2025.02.28 This is our fermented rice bran bed, called ”Nuka-doko’. Nuka means a rice bran, doko means a bed. A fermented rice bran pickle is a type of traditional Japanese pickled vegetable. In our house, nuka-doko is stirred every morning to encourage fermentation. Cucumbers are best left to pickle overnight. 2025.02.21
Sushi-zuSushi vinegar is usually made with rice vinegar, salt and sugar. ‘Sushi-zu’ on the left is a mixture of rice vinegar, salt and sugar already mixed together, which is immediately sprinkled over the rice. On the right is a powdered sushi vinegar, which is also sprinkled over the rice. 2025.01.31
Did you know that there are two types of Matcha? Koicha and Usucha. The frothy kind that you usually have the opportunity to drink, is a light, thin tea called usucha. Koicha is what you drink after a meal at a formal tea ceremony, before the thin tea, and is very thick. 2025.02.28
This is our fermented rice bran bed, called ”Nuka-doko’. Nuka means a rice bran, doko means a bed. A fermented rice bran pickle is a type of traditional Japanese pickled vegetable. In our house, nuka-doko is stirred every morning to encourage fermentation. Cucumbers are best left to pickle overnight. 2025.02.21
